gingersnap cookies & cinnamon mocha

How To Make gingersnap cookies & cinnamon mocha

• 1

  Preheat over 350 degrees.
• 2

  Sift flower, ginger, baking soda, cinnamon and salt into a mixing bowl. Stir mixture to blend evenly and sift a second time into another bowl.
• 3

  Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg and dark molasses.
• 4

  Sift 1/3 of the flour mix into the shortening mix, stir to thoroughly blend.
• 5

  Sift the remaining flour mix and mix together until soft dough forms. Pinch off small amounts of dough and roll into ball. Roll each ball in cinnamon in sugar.
• 6

  Bake until the tops are rounded and slightly cracked. (10-15 minutes)
• 7

  MOCHA: Combine hot half-n-half and coffee packet in a large mug, stirring until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.
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